Dolsot Bibimbap Rice

Cooked rice for dolsot bibimbap can be crisped in a heavy-bottomed pan either on the stove or in the oven. The recipe works best when you start with cold cooked rice, which helps the finished rice stick together in crispy-chewy clumps.

4Servings

Ingredients

2 Tbs. toasted sesame oil or vegetable oil

4 cups cold cooked rice, such as short- or medium-grain brown rice

Preparation

Oven method Preheat oven to 400°F. Heat Dutch oven or heavy ovenproof skillet in oven 15 minutes, then brush bottom and sides of pan with oil. Press cold cooked rice in even layer in bottom of pan with wooden spoon. Bake 20 to 30 minutes, or until rice around edges begins to brown and rice on bottom is crisp and golden.

Stove-top method Heat heavy-bottomed skillet or Dutch oven 5 minutes over medium-high heat. Brush bottom and sides of pan with oil. Press cooked rice in even layer in bottom of pan with wooden spoon. Cover, and cook 5 to 7 minutes, or until rice around edges begins to brown and rice on bottom is crisp and golden.

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